Seasonal Tastiness: Seven Restaurants In Malta That Have Just Rolled Out New Spring Menus
Spring has officially sprung, and although the weather we’ve currently been having doesn’t reflect this, a lot of new restaurant menus do.
Here are seven restaurants in Malta (in no particular order) that have just rolled out new menus paying homage to the season of Spring.
1. Root 81, Rabat
Their new spring menu includes local pork risotto (with minted peas and feta cheese), (crispy octopus with smoked potato puree, paprika butter and fennel shaving) and duck trio featuring duck breast, duck lollipop and a duck spring roll.
2. The Fork and Cork, Rabat
Their brand new a’ la carte menu includes pretty dishes such as marinated quail (with coffee puree, pack choi and raisins) and veal ribeye (with kale, mushrooms and chicken sauce).
They’ve also just launched a tasting menu for the first time as well as new specials.
3. 59 Republic, Valletta
Their new menu looks like a forest on a plate. Dishes include dentex and prawn carpaccio served with grapefruit segments and a petit citrus salad and also beef stroganoff (sautéed filet mignon with a mustard brandy cream sauce served in a vol au vent).
How creative!
4. Tat-Taraġ, Rabat
This foodie wine bar announced their new menu which includes banana mash and mixed mushrooms (banana, mix mushrooms and porcini, saffron), shrimp and caramelised apple risotto and truffle aranċini.
5. Danny’s, Qormi
We’re sure that every single dish on the new Danny’s menu will be absolutely mouthwatering.
Green savoury crepes? Erm… yes please!
6. Barracuda, St Julian’s
Caramelised iberico pork pluma and an aesthetically-pleasing chilled seafood platter are what you can expect from Barracuda’s fancy new menu.
Coming real soon.
7. Mosaico, Sliema
Their brand spanking new menu includes plenty of Italian pasta, seafood and meat dishes.
That’s amore!
BONUS: Patakka, Valletta
Patakka are organising a special seven-course Spring tasting menu with creative dishes such as confited dentex (torched gem lettuce & sea urchin velouté) and local siċċ marinated in gin, served with a spring green salad, watercress and ink tempura.